Jennie Geisler: Traditional flavors make new favorite pie

Wednesday

Call me crazy, but pecan pie has never been my favorite. Fruit pies and pumpkin and chocolate cream and cheesecake anything would fill my dessert plate first and then Id be out of room.

This work of art, however, works similarly, with a brown sugar, corn syrup and egg mixture filling holding together three of my favorite fall flavors in walnuts, cranberries and pomegranate seeds. Now were talking.

The acid in the berries and pomegranates cut through the cloying sweetness I can never get over with the pecan pie, and walnuts offer the crunch you nut pie lovers might be missing.

Even though it contains all these traditional ingredients, this is a one-of-a-kind pie that you can be sure no one else will bring  and you can ride home with a smile after all the compliments youll collect over coffee.

I included my favorite pie crust, because its easy and tastes so much better. But feel free to use the refrigerated ones from the store. My recipe is for a double pie crust. Just freeze the second one if you dont need it right now. Id lay the second disk on waxed paper, roll it out into a rough, 11-inch circle and roll it in the waxed paper. Put the roll into a freezer bag, date it and freeze.

Combine flour and salt in large bowl. Cut in shortening with a pastry blender, 2 knives, or your fingertips until mixture resembles coarse crumbs.

Sprinkle one tablespoon ice-cold water or milk over part of mixture. Toss gently with a fork; push to side of bowl. Repeat just until mixture is moistened and can be formed into a ball. (The dough should hold together when picked up and pressed, and should not crack.)